3 tablespoons oil

1 onion, quartered

2 cloves garlic

½-in (1½ -cm) piece fresh ginger root, bruised

1 red bell pepper, chopped

1 medium-sized carrot, cut in half across and then into strips

1 zucchini, cut in half across and then into strips

A few green beans, cut into bite-sized pieces

1 small head of bok choy or a wedge of European cabbage, cut into 1-in (2½-cm) lengths or cubes

1 tomato, quartered (optional)

2 tablespoons oyster sauce

Dash sesame oil

2 tablespoons light soy sauce

2 tablespoons water

2 dried Chinese mushrooms, soaked and stems removed

3½ oz (100 g) fried tofu, cubed

Chinese celery, cut into bite-sized lengths

Freshly ground white pepper

METHOD

Heat the oil in a Chinese claypot on a gas or electric hotplate. Add the onion, garlic and ginger and stir-fry. Add all the other vegetables and stir-fry for about 2 minutes. Mix the oyster sauce, sesame oil and light soy sauce together and add to the pot. Wash the mixing bowl with about 2 tablespoons of water and add it together with the Chinese mushrooms and the tofu. Stir to mix, cover and cook for 5 minutes. Stir, replace the lid and cook for 15 minutes more. Finally remove the lid, stir in the Chinese celery, add a sprinkling of white pepper and serve in the pot.